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Recipe · Brittany
Niniche de Quiberon
Quiberon niniches, salted caramel lollipops
⏱ 40 minServes 20Medium110 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients20 servings
200 g (7 oz)superfine sugar
100 g (3½ oz)glucose syrup
200 ml (¾ cup)heavy cream
40 g (1½ oz)salted butter
1 clovevanilla
- 200 g (7 oz) superfine sugar
- 100 g (3½ oz) glucose syrup
- 200 ml (¾ cup) heavy cream
- 40 g (1½ oz) salted butter
- 1 clove vanilla
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 20. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Split the vanilla bean, scrape out the seeds and infuse them in the cream, heated gently in a small saucepan.
- Put the granulated sugar and glucose syrup in the heavy saucepan and melt over medium heat without stirring until amber and glossy.
- Take off the heat and carefully pour in the hot vanilla cream in several additions, as it bubbles up strongly, stirring with the spatula.
- Return to low heat and cook the caramel to 125 °C (257 °F) on a thermometer.
- Off the heat, stir in the salted butter until fully melted, then pour immediately onto the oiled slab in an even layer.
- Let cool 1 hour at room temperature, then cut into small rectangles and wrap each in paper so they don't stick together.
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